activities

"Emotion and diet: towards appropriate food education"
June 13, 2014(Tokyo)
PROGRAM

Traditional dietary culture of Japan and the food education.
Ayako Ehara: Tokyo Kasei Gakuin University
Unveil the magic of Japanese stock "dash" :
evidence for palatability enhancement and
health-related fuctions.
Takashi Kondoh: Institute for Innovation, Ajinomoto
Co., Inc.
"Dashi" : Umami as a global taste and a favor from local food materials.
Tohru Fushiki: Division of Food Science &
Biotechnology, Graduate School of Agriculture, Kyoto University.
How to teach the taste of Japan to the pupil of the elementary school.
Kazuki Tani: Graduate School of Teacher Education, Tamagawa University
Umami, brain, and eating disorders: an fMRI study.
Rikukage Setsu, Yoshiyuki Hirano, Michiko Nakazato: Department of Cognitive Behavior Physiology, Chiba University Graduate School of Medicine
A functional foods effective for the treatment of children developmental disorders.
Satoshi Hirayama: Daigokyo Institute for Clinical Skill
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activities


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